Periwinkles (sea snails) with dipping sauce - hoy jim jeow
 
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Cooked periwinkles (sea snails) with a delicious spicy dipping sauce!
Author:
Recipe type: Appetiser
Cuisine: Lao/Vietnamese
Serves: 2
Ingredients
  • Periwinkles:
  • 1 KG of live Periwinkles
  • 1 lemongrass
  • 1 spring onion
  • 3 cm piece of ginger
  • 8 kaffir lime leaves
  • 1 L of water
  • ½ tsp of sea salt
  • 3 TBSP of Shaoxing wine
  • Dipping sauce:
  • 2 chilies
  • 2 garlic cloves
  • 2 cm piece of ginger
  • 2 cm piece of lemongrass head (part of 1 lemongrass used to cook periwinkle in)
  • 1 lemon
  • 1 coriander
  • 3 TBSP of fish sauce
  • 2 TBSP of brown sugar
Instructions
  1. First, prepare the periwinkles. Wash, scrub and rinse the periwinkles to remove any dirt or debris. Soak/submerge them in fresh cold water for 1 hour and then drain. Discard ones that float if any. Repeat this process 3 times. When ready, drain and put aside.
  2. Wash and cut a 2 cm piece off the head of the lemongrass and reserve for the dipping sauce. With the remaining lemongrass, bruise it with a pestle or side of a cleaver, and then thinly slice. Wash and thinly slice the spring onion and ginger. Wash the kaffir lime leaves. Put these ingredients aside.
  3. Wash and remove stem from chilies. Peel garlic cloves. Wash and cut the ginger into small pieces. Thinly slice the 2 cm piece of lemongrass. Quarter the lemon. Wash and thinly slice the coriander. Put these ingredients aside.
  4. Make the dipping sauce. Place the chilies, garlic cloves, ginger, lemongrass and sliced coriander root (reserve the sliced leaves for garnish) and brown sugar into a mortar. Pound to a medium fine consistency. Add the fish sauce and mix well together by stirring with the end of the pestle. Squeeze in the lemon juice and mix well. Adjust the flavour to suit your palate. What you're aiming for a delicious blend of sweet, spicy, salty, savoury and sour! When ready, cover and put aside.
  5. Cook the periwinkles. In a saucepan, add the water, sea salt, sliced lemongrass, spring onion, ginger and kaffir lime leaves. Bring to the boil. Add the periwinkles and stir through. Add the Shaoxing wine and stir everything together. Cover and gently boil for about 10 mins.
  6. When the periwinkles are cooked, transfer to a serving plate and serve immediately with the dipping sauce. Optional accompaniments include fresh salad vegetables (lettuce, herbs, etc.), cooked rice vermicelli and sticky rice. Sern saab! :)
Recipe by Padaek at http://padaek.com/periwinkles-sea-snails-dipping-sauce-hoy-jim-jeow/